Thanks to decades of generosity of Lindentree's owner and the food rescue organization Food for Free, the yield from the field has been donated to those in need. This season it was specifically grown for the Pine Street Inn.

Produce picked in the morning is packed up and driven the 20 miles to be served often the same day. Pine Street's Executive Chef, Frank Van Overbeeke has been enjoying the deliveries.

"The only fresh produce and fruit that we would get on a normal basis is product that's rescued from the grocery store which is great but that's not a lot," he explains.

Food for Free has provided "rescued" food for years to the Pine Street Inn, but this was the first time they planted the Field of Greens specifically for the shelter.

"Often times when you're getting rescued food you're not necessarily given enough of any given item, or it may be near the end of its life. For the first time we were able to target every single crop to their menu," said Executive Director Sasha Purpura.

"That gives us an enormous amount in one day that we can use for an entire meal and everybody then gets to benefit from it," said Van Overbeeke. "Just to feed one dinner requires about 300 pounds of vegetables, just for one meal."

It's better nutrition and more enjoyment for Pine Street's 1,600 guests per day. It's absolutely a team effort to make it happen. The owner of the farm, Ari Kurtz, gives his time and space.

"My role has become starting the seeds in the greenhouse, providing the land and doing the initial tillage of the land," Kurtz said.

Food for Free's staff and army of volunteers give their hard work as they try to tackle an enormous problem.

Ultimately, this just a small part of Food For Free. Primarily, they rescue and distribute food from stores and markets that would otherwise go to waste. They say about 40 percent of the food that's grown in the U.S. never gets eaten and 90 percent of that ends up in a landfill.